Hello,
Im looking to expand my horizons a little bit and have been researching the purchase of a new kitchen knife. I was directed to this site by a very trusted source and couldnt be happier with the wealth of knowledge and information Ive quickly seen here. Ive completed the questionnaire below and was hoping you guys/gals wouldnt mind tossing out a few suggestions that you think I should consider for a new knife. I worked on a line years ago beside a few very knowledgeable knife enthusiasts but, regrettably, never retained any of the names of the knives they would lend me.
LOCATION
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
* Gyuto. I haven't finalized between 210mm and 240mm yet though.
Are you right or left handed?
* Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
* Wa-Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
* Im trying to decide between a 210mm and a 240mm.
Do you require a stainless knife? (Yes or no)
* No. Im not opposed to it, but I dont feel its a deal breaker one way or another.
What is your absolute maximum budget for your knife?
* I'd say around $175. If raising it a tad pays, I'd be ok with that.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
* Home
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
* I would say I would likely use this knife for most any kitchen task. The only exceptions Id say are likely breaking down poultry bones and shellfish. I tend to use other designated options for that.
What knife, if any, are you replacing?
* My current knives are Shun Classics (with SS handles). They have been very serviceable but Ive always been interested in seeing what a step up in quality performs like.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
*Pinch
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
*Rock and Slice mainly.
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
* My current knives do the job well (likely because I dont know any better). Im looking to see what a step or two up in quality is like.
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
* I would absolutely love better aesthetics such as a damascus/patterned steel, but Im not sure the budget Ive set for this purchase gets me there. That said, if raising my budget marginally puts me into a different category that is worth stretching into Id consider going a little higher.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
* I'm not sure I have a huge preference here. I want quality construction and not super crazy light for weight. Light is fine. Just not "feather" light. So I guess Im open to anything expect for extremes on either end of the spectrum.
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
*Id like it to be decent out of the box. I dont mind sharpening, but Id like it to be relatively easy to sharpen.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
*I love to hone razors so I don't mind honing when needed. Edge retention is nice, but not critical.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?*
*Yes, usually wood and sometimes synthetic
Do you sharpen your own knives?
*Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
* Ive never been against adding another toy to the toolbox. Not sure if there's anything else I'd need though?
Im looking to expand my horizons a little bit and have been researching the purchase of a new kitchen knife. I was directed to this site by a very trusted source and couldnt be happier with the wealth of knowledge and information Ive quickly seen here. Ive completed the questionnaire below and was hoping you guys/gals wouldnt mind tossing out a few suggestions that you think I should consider for a new knife. I worked on a line years ago beside a few very knowledgeable knife enthusiasts but, regrettably, never retained any of the names of the knives they would lend me.
LOCATION
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
* Gyuto. I haven't finalized between 210mm and 240mm yet though.
Are you right or left handed?
* Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
* Wa-Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
* Im trying to decide between a 210mm and a 240mm.
Do you require a stainless knife? (Yes or no)
* No. Im not opposed to it, but I dont feel its a deal breaker one way or another.
What is your absolute maximum budget for your knife?
* I'd say around $175. If raising it a tad pays, I'd be ok with that.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
* Home
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
* I would say I would likely use this knife for most any kitchen task. The only exceptions Id say are likely breaking down poultry bones and shellfish. I tend to use other designated options for that.
What knife, if any, are you replacing?
* My current knives are Shun Classics (with SS handles). They have been very serviceable but Ive always been interested in seeing what a step up in quality performs like.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
*Pinch
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
*Rock and Slice mainly.
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
* My current knives do the job well (likely because I dont know any better). Im looking to see what a step or two up in quality is like.
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
* I would absolutely love better aesthetics such as a damascus/patterned steel, but Im not sure the budget Ive set for this purchase gets me there. That said, if raising my budget marginally puts me into a different category that is worth stretching into Id consider going a little higher.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
* I'm not sure I have a huge preference here. I want quality construction and not super crazy light for weight. Light is fine. Just not "feather" light. So I guess Im open to anything expect for extremes on either end of the spectrum.
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
*Id like it to be decent out of the box. I dont mind sharpening, but Id like it to be relatively easy to sharpen.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
*I love to hone razors so I don't mind honing when needed. Edge retention is nice, but not critical.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?*
*Yes, usually wood and sometimes synthetic
Do you sharpen your own knives?
*Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
* Ive never been against adding another toy to the toolbox. Not sure if there's anything else I'd need though?